9 research outputs found
Relationship between muscle texture and the crosslinking degree of collagen fibers from octopus ( Octopus vulgaris
Consumer Response to Tomato Pomace Powder as an Ingredient in Bread: Impact of Sensory Liking and Benefit Information on Purchase Intent
Point-of-care ultrasound to complete physical exam and to reach the diagnosis in a young man with syncope
Long-term microbiological and chemical changes in bee pollen for human consumption: influence of time and storage conditions
In order to evaluate if bee pollen properly processed could be conserved for more than 12 months without suffering alterations on its microbiological and chemical qualities, 48 dried bee pollen samples from Argentina were stored at room (23 ± 2 °C) and at refrigerated temperatures (4 °C) during two years. The microbiological (culturable heterotrophic mesophilic bacteria, yeasts and filamentous fungi, Enterobacteriaceae, coliforms, spore-forming bacteria, Salmonella sp., Escherichia coli, Staphylococcus aureus and Clostridium perfringens) and chemical qualities (moisture, pH, ash, proteins and carbohydrates) of three samples from each treatment were evaluated every three months over two years. In bee pollen samples, human pathogenic bacteria were not detected. In general, the count of yeasts, culturable heterotrophic mesophilic bacteria and filamentous fungi were statistically lower at room temperature compared to refrigerated temperature over the storage period. Aerobic spore-forming bacteria populations did not show significant changes at the different storage periods neither at room nor at refrigerated temperatures. The protein and the ash content did not differ while carbohydrate content, moisture and pH changed over the storage period. The results show that microorganisms do not multiply in dried bee pollen although they can be present after a long period of storage at both studied temperatures. Bee pollen has maintained its microbiological and chemical qualities for more than six months at both temperatures, however, at room temperature, its sensory properties were altered after nine months from the beginning of the storage. The shelf life could be longer if it was preserved at fridge temperature.Fil: Fernandez, Leticia Andrea. Consejo Nacional de Investigaciones CientĂficas y TĂ©cnicas. Centro CientĂfico TecnolĂłgico Conicet - BahĂa Blanca; Argentina. Universidad Nacional del Sur. Departamento de BiologĂa, BioquĂmica y Farmacia; Argentina. Universidad Nacional del Sur. Departamento de AgronomĂa. Laboratorio de Estudios ApĂcolas; ArgentinaFil: RodrĂguez, MarĂa Agustina. Universidad Nacional del Sur. Departamento de AgronomĂa. Laboratorio de Estudios ApĂcolas; ArgentinaFil: Sanchez, Romina Magali. Universidad Nacional del Sur. Departamento de BiologĂa, BioquĂmica y Farmacia; Argentina. Consejo Nacional de Investigaciones CientĂficas y TĂ©cnicas. Centro CientĂfico TecnolĂłgico Conicet - BahĂa Blanca. Centro de Recursos Naturales Renovables de la Zona SemiĂĄrida. Universidad Nacional del Sur. Centro de Recursos Naturales Renovables de la Zona SemiĂĄrida; ArgentinaFil: Perez, Monica Beatriz. Universidad Nacional del Sur. Departamento de QuĂmica; ArgentinaFil: Gallez, Liliana MarĂa. Universidad Nacional del Sur. Departamento de AgronomĂa. Laboratorio de Estudios ApĂcolas; Argentin